Sourdough Starter

Sourdough Starter

2 packages dry yeast

2 tablespoons sugar

4 cups all-purpose flour

4 cups water (temperature between 105-115 degrees)

Dissolve yeast and sugar in 1 cup warm water in a medium-size nonmetal bowl, stirring well. Let stand for 5 minutes or until bubbly. Gradually add remaining warm water and flour; mix well. Cover loosely with plastic wrap or cheesecloth, and free from drafts, 10 to 12 hours. Place fermented mixture in the refrigerator, and stir daily; use within 11 days.

To use, let Sourdough Starter stand at room temperature for at least 1 hour. Stir well; measure the amount of starter needed for the recipe, reserving ½ cup.

Add 2 cups all-purpose flour and 2 cups warm water (105 to 115 degrees) to the reserved starter; mix well and refrigerate.

Repeat this procedure for using and replenishing Sourdough Starter as needed. 

Yield 5 cups

 Sourdough starter food

2 cups all-purpose flour sifted

½ cup sugar

1½ cup water

Stir all ingredients into remaining sourdough starter, and refrigerate